Directions
- 1For the marinade, blend 8 garlic cloves, ½ cup soy sauce, ¼ cup white rice wine vinegar, ½ an apple, 1 tbsp sriracha or gochujang, a pinch of black pepper and 1 tsp sesame oil.
- 2Cut the boneless short rib into more manageable sections, then flip it over and cut against the grain to make it easier to slice.
- 3Mix the sliced meat with the marinade.
- 4Add 1 tsp of corn starch to the meat.
- 5Rough chop 1 spanish onion and the florets from 2 heads of broccoli.
- 6Toss the onion and broccoli with a little bit of oil and kosher salt.
- 7Put the rice in a pan and cover it with water until the water reaches the first knuckle when you touch the rice with your finger.
- 8Cover the pan tightly with foil and bake at 375 degrees for 40 minutes.
- 9Place the marinated meat on a baking sheet covered with aluminum foil and bake in a 450 degree oven for 10 to 15 minutes, then stir and bake for another 25 to 30 minutes.
- 10Remove from the oven, add 2 to 3 minced garlic cloves, a bunch of green onions and the roasted broccoli.
- 11Once the 40-minute timer goes off, remove the foil, sprinkle about ½ tbsp of vinegar, fluff with a fork, cover, and let it sit for 5-10 minutes.
Ingredients
- 8 garlic cloves
- 0.5 cup soy sauce
- 0.25 cup white rice wine vinegar
- 0.5 apple
- 1 tbsp sriracha or gochujang
- 1 pinch black pepper
- 1 tsp sesame oil
- 2.5 lbs chuck steak
- 1 tsp corn starch
- 1 onion
- 2 heads broccoli
- 1 oil
- 1 kosher salt
- 2 minced garlic cloves
- 1 bunch green onion
- 0.5 tbsp vinegar
- 1 rice
Equipment
blenderknifesheet panaluminum foil
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